212 potato indian recipes

Ethiopian-inspired vegetarian stew layered with curry-spiced cabbage, tender potatoes, and cauliflower in a buttery onion base. Healthy comfort food ready in under an hour.

Creamy clam and potato casserole with a curry twist. Fresh shucked clams layered with sliced potatoes in velvety sauce, topped with parmesan and paprika. Coastal comfort meets spice.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Osas are classic South Indian dosas: thin, crisp rice-and-lentil crepes made from a naturally fermented batter of rice and urad dal. Vegan, gluten-free, and golden with lacy, reddish-brown edges.

Curried beef and potato stir-fry with red pepper, onion, and tomato in a light broth sauce. A low-fat, quick weeknight dinner with warm curry flavor.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

Hearty beef curry with tender chuck roast, sweet potatoes, carrots, and plump raisins in a warmly spiced tomato broth. Served over orzo for a cozy, one-pot-style dinner.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

Vegetable coconut curry simmers cauliflower, zucchini, beans, and potatoes in coconut milk with cardamom, turmeric, and cinnamon. A vegetarian, gluten-free Indian-style korma ready in 30 minutes.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.

Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.